|Serving Size: 6|
|Red Snapper Coubion||Prep Time: 1 hrs.|
A classic New Orleans dish! Redfish, in a simple, delicious, almost creamy tomato style sauce! Simple and superb!!! For a thicker sauce, drain the stewed tomatoes, or cut back on the amount."
"Sweat the holy trinity." This means heat 1 cup onion, celery and bell pepper in oiled stock pot until they release their juices, with chopped tomatoes and chopped fine garlic.
Add salt, black pepper, and Cajun seasonings to stock pot. Saute on medium with sweating holy trinity for 5 minutes
Add can of tomato paste and tomato sauce to stock pot and mix all Ingredients.
Add 1 gallon seafood stock. Stir well and bring to boil, then reduce heat to medium for 1 hour.
Cut off the head of the red snapper, gut fish and clean. Then scale fish completely. (Remember no one wants scales in their coubion!!) Leaving skin back fin and tail. Then slice 4 diagonal cuts through fish skin on both sides. This allows for the red sauce and lemon to soak into the meat of the fish.
Place cleaned fish in a minimum 2 inch baking pan. Then with tooth picks place lemon wheels on fish all the way across both sides of fish.
Pour warm tomato gravy on fish in pan and baste with large spoon. Cover and place in 350 degree oven for 1 hour and 30 minutes.
Baste every 15 minutes! This will spread the flavor all through the fish. Be careful not to burn yourself! Serve over rice with New Orleans French bread for dipping!
By Ernie Danjean
Owner / Chef
DOCKSIDE Cafe & Oyster Bar
Go to mydocksidecafe.com